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The Joe Rogan Experience

#1676 - Jesse Griffiths

The Joe Rogan Experience

Joe Rogan

Comedy

4.6228.6K Ratings

🗓️ 1 July 2021

⏱️ 189 minutes

🧾️ Download transcript

Summary

Jesse Griffiths is a butcher, hunter, author, and restauranteur. He is the co-owner of Dai Due Supper Club and The New School of Traditional Cookery. His new book "The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs" is available now only at TheHogBook.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0

The Joe Rogan,

0:05.0

Experience.

0:06.0

Train by day Joe Rogan, all day!

0:10.0

Joe Rogan Podcast by night, all day! What's up, what up Jesse? How am I doing really well?

0:17.0

You are one of the many people that are cool as fuck that I've met because of Steve Ronella.

0:21.0

I need to give that guy like a gift just for introducing

0:26.1

me to cool people. I met like at least a dozen really cool people because of Steve Ronella.

0:31.3

Yeah, I can't believe that. He's a powerful person and I'm honored to be included in that group. I really am. He's done a lot for us. He's his ability to like get out there and support people and his

0:45.8

knowledge of his reach and just wanting to get out there and be like promote people.

0:54.3

Yeah, it's very, very kind.

0:56.0

He's a very generous person.

0:57.3

He is.

0:58.3

And he's so smart and he's so important to that world,

1:01.8

the world of wild foods you know and I heard you on

1:06.1

the podcast on his podcast a few years back when you were talking you guys were

1:12.3

talking about cooking and

1:14.6

and dye due a restaurant here in Austin and you could tell right away that what

1:19.2

you're doing is very much a passion project.

1:23.6

Like you're a guy like when you talk about food and you talk about cooking, when you talk

1:27.9

about like the ingredients that you use and it's like I fucking love when someone's really into what they do when I hear you talk

1:35.9

about dye due way when you talk about cooking in general and of course you got a new

1:39.4

book out so right now the hog book go get it chef's guide to hunting butchering and

...

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